Popcorn

We look forward to the annual addition of popcorn to the Abundant Harvest Organics produce boxes almost as much as we do sweet corn in the summer. Popcorn is a variety of corn, like sweet corn, or grain corn, but it wouldn’t ever be eaten fresh. It is meant to be dried and popped. It dries in the field while still on the stalk of the corn plant, is then harvested, and sent out.

Popcorn Preparation

The corn can be popped in the microwave or on the stove top.

Microwave Instructions
The easiest way to pop this popcorn is to put the cob in a paper grocery bag and toss it in the microwave for about two minutes or until the popping sounds slow to two seconds between pops. If you want to watch the action and don’t mind the mess, skip the bag and just put the cob in the microwave.

Stove Top Instructions
To pop it on the stove top, remove the kernels from the cob by taking it in two hands and twisting your hands in opposite directions over a bowl or platter to catch the kernels. It sometimes takes a minute to get it started, but once the kernels are falling out it should be fairly easy. Heat a few tablespoons of oil in a heavy saucepan (don’t use butter because it will burn) to between 400° and 460°. If the oil smokes, you know it’s too hot. Test the temperature by tossing in a few kernels; the oil is hot enough when they pop. Pour in enough kernels to cover the bottom of the pan, give the pan a shake to coat the kernels with oil and keep
them from sticking, and cover with a loose fitting lid to let the steam escape, and keep the pot moving back and forth over the burner to keep the kernels from sticking and burning until all the corn is popped. The popcorn will be ready when the popping sounds peak and slow.

Storage

The corn kernels pop when the moisture inside each kernel turns to steam when heated. If a kernel has dried out too much, it won’t pop, so store your popcorn in airtight jars, or a plastic bag in a cool spot, but not the refrigerator. It will last more than a year in the pantry.